Thursday, June 5, 2008

This is a recipe I found in Cooking Light and have adapted just a bit to suit me. We Love it!!!. I serve it with crusty bread, a simple salad, rice pilaf and some in-season fruit or just the left-over pineapple from the salsa. I usually end up eating mostly shrimp though. It takes some time to peel all the shrimp, dip them in corn starch, egg white, and coconut, so I try and make it with a bunch of people helping. Kids love to dip the shrimp (obviously wash hands really well afterwards).

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture (to coat them faster we like to put about 1/2 the cornstarch mixture and 1/2 the shrimp in a ziplock and shake it). Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes. (with the smaller shrimp the cooking time is a bit shorter and you may not have to turn them) Best served hot.

To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.

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